Seafood Purloo

Name: Seafood Purloo
Yield: Yield: 4-6 servings
Cuisine: American
Ingredients: Microgreens, as needed; Seafood Purloo; 2 radishes, sliced paper thin; 2 radishes, sliced paper thin; Ikura (salmon roe); Ikura (salmon roe); Salt and pepper, to taste; Salt and pepper, to taste; 2½ cups seafood stock or shrimp stock; 2½ cups seafood stock or shrimp stock; 2 cups jasmine rice; 2 bay leaves; 1 green bell pepper, small dice; 4 garlic cloves, minced; 1 cup onion, small dice; 2 celery stalks, small dice; ½ bunch asparagus, cut into 1-inch pieces; ¼ cup parsley, chopped; 1 cup fresh shucked oysters; ½ cup jumbo lump crabmeat; 1 tablespoon kosher salt; 1 pound shrimp, 16/20 count; 1 habanero pepper; 2 tablespoons Creole seasoning; ½ cup pancetta, medium dice

Preparation info

Yield:
4-6
servings

Difficulty
Easy

Appears in

Toques in Black

By Battman

Published 2019

About

Ingredients

Seafood Purloo

½ cup pancetta, medium dice
1 cup onion, small dice
2

Americas
United States
Main course
Gluten-free

Method

Seafood Purloo

Heat a large pan and add pancetta. Cook until crispy.

In the same pan, sauté the onion, celery and bell pepper until soft but not browned. Add the garlic and stir in the rice, being sure to coat the fat around the rice.

Add the bay leaves, stock, habanero and dry seasoning. Stir well then top with a heavy, tight fitting lid.</